Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology

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Title
Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology
Authors
Keywords
Enzymolysis, Ultrasound, Soy sauce residue, Antioxidant
Journal
ULTRASONICS SONOCHEMISTRY
Volume 35, Issue -, Pages 351-358
Publisher
Elsevier BV
Online
2016-10-18
DOI
10.1016/j.ultsonch.2016.10.013

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